List of Ingredients
- 16 OZ. of fresh whipping cream
- 8 OZ. of rectangular puff pastry sheets (1 roll)
- 2 OZ. of white chocolate, chopped
- 1 OZ. of honey
- 1 1/2 TBSP. of cocoa butter
- 4 of strawberries
- powdered sugar
- 2 of limes
- basil
Method
Wash the strawberries and slice them into wedges. Using a microplane finely grate the lime peel and put aside.
Sift 2 Tbsp. powdered sugar. Roll out the pastry, prick it with the tines for a fork, brush it with water and sprinkle with the powdered sugar. Place on a baking tray and bake for 15 minutes.
Remove from the oven, let it cool, trim the edges and divide the dough, cutting it lengthwise into four equal parts and then again into three parts from the short side.
For the ganache, grate zest from ½ lime. Heat 5 ⅓ oz. cream with 1 ½ Tbsp. honey, the lime zest and 3 basil leaves, until it starts to simmer. Filter it and pour it over the chopped chocolate mixed with cocoa butter; purée bringing the temperature to 95 ° F; add 8 oz. cream, continuously blending; let it cool. 3. Whip the cold ganache until it is firm.
Spread the ganache between the layers of pastry, using 3 pieces for each portion; top with dollops of whipped cream. Dust with powdered sugar and garnish with strawberries, small basil leaves and lime zest.
Store in the refrigerator. Prepare the ganache one day in advance for a more flavorful result and refrigerate. When ready to assemble the dessert, remove from the refrigerator, whip and spread between pastry layers.
For a lighter dessert, use ⅔ of the ganache.